Special Adai


  • Parboiled Rice – 1 cup
  • Bengal gram dhal – 1 cup
  • Thuvar dhal – 1 cup
  • Red Chillies – 5 to 6
  • Salt – 1 teaspoon or as per taste
  • For seasoning:
  • Oil – 2 to 3 tablespoons
  • Mustard – 1 teaspoon
  • Bengal gram dhal – 1 tablespoon
  • Urad dhal – 1 tablespoon
  • Cashew Nuts – 10 to 15
  • Black pepper – 1 teaspoon
  • Jeeragam (Cumin) – 1 teaspoon
  • Asafotida Powder – 1/2 teaspoon
  • Chopped onion – 1 cup
  • Curry Leaves – few


  1. Soak rice and dhals together in water for 3 to 4 hours. Wash well, drain the water completely. Put it in a mixie or in wet grinder. Add red chillies and salt. Grind it to a coarse paste.
  2. In a kadai put the oil. When it is hot add mustard. When it pops up add bengal gram dhal, urad dhal and frew till it become light brown. Add cashew nuts (break it into small bits), asafoetida powder and fry for a second. Crush pepper and jeera coarsely and add to the seasoning. Then add chopped onion and curry leaves. Fry till onions turn glossy. Add this seasoning to the batter. Mix well. Batter should be thick.
  3. Heat a tawa and grease it. Pour a laddle of batter and slightly spread it. Pour a teaspoon of oil around it. Cook for few minutes and flip it over. Cook till it become crisp and remove.
  4. You can eat this as it is or serve with butter and jaggery. Or with aviyal.


  1. Pushpa Ganesh

    Hi Kamala mam, wishing you and your family A
    Bright and Prosperous Deepavali
    Thank you once again for sharing all those mouth watering and delicious recipes.
    Mam, i’ve two queries regd.”special adai” —
    can raw rice also be used along with parboiled
    rice and if so in what ratio?
    Secondly, for a party of 20 persons (say 2 each)
    how much measure shd i use?
    Awaiting ur answer mam,

    • Hi Pushpa Ganesh,

      Thank you for your kind wishes and I wish you and your family Happy Deepavalai.

      For the above quantity you will get 10 to 12 Adai. So Multiply the above quanatity into 4 you will get 40 adai.

    • You can prepare only with Parboiled rice also. However if you add raw rice, the adai will be crisp.

  2. Pushpa Ganesh

    Thank you very much for your feed back. Today
    prepared two savories and two sweets from your recipes..all turned out very well..

  3. Dear Kamala,

    I tried it today. It was so tasty. Thank you for such a good recipe.

  4. Today am going to try this adai

  5. give me some sipmle and quick recipeis for breakfast. my husband daily ask for different

  6. give me some sipmle and quick recipeis for breakfast.

  7. This one came out very well. very tasty.
    Thanx to your easy to make recipes, am excited about entering the kitchen once again.

  8. yogithaMyogitha

    Hi man I tree ur they r all first class keep it up man bye

  9. Thank u man ur revelries r very tasty v enjoy it lot.

  10. Dear Kamalaji

    Love your site and recipes. Thank you for your kindness and generosity in sharing the same.

    One request, can you please correct the spelling of dal in recipes..it is always written as Dhal which in Hindi means shield not lentils. Lentils are spelt as dal .

    Thank you

  11. Meenu Wadhwa

    Dear kamala, do we have to ferment the batter for special adai or can it be used right away ?

  12. Hi mam! your receipes are too good.

  13. Vijayalakshmi

    Hi Mam,

    Very nice and tasty menus. Very helpful for us.

    Can you please tell me whether aviyal and vegetable stew are same. If not,please post the recipe for aviyal

  14. Hi Kamala mam,
    I’m yaal,
    Ur recipes r really superb,while I’m going to cook anything,I used to have a reference
    with ur recipes.Really ur doing a gud job.
    Adai is superb,already I have tried.can u post Aviyal too,I think it’s not there.can u suggest pls,suppose already if u posted the recipe.Bcs mostly u used to post recipes with pakka side dish,that’s y Im having this question.

Leave a Comment

Your email address will not be published. Required fields are marked *